Gastronomy
Gastronomy is an art in the Basque Countryand Basque chefs have achieved worldwide fame and recognition. Much of that success comes from the excellent raw materials, and the Biscayan land and sea are exceptionally generous in that respect. The Bay of Biscay is home to plenty of magnificent fish, which are the basis of the most popular recipes. The same applies to seasonal land products, many of whom have a Basque Quality Label and are much appreciated by gourmets. Many of these products also have a Designation of Origin: the Gernika green peppers and beans, or the deliciousTxakoli, a young white wine typical of the Basque Country, whose greatest exponent is the town of Bakio.
Among the typical products we must also mention the tinned fish (above all, the sardines from Santurtzi, the fish and seafood of Zierbena and the anchovies and tuna from Ondarroa, Lekeitio and Bermeo), the most important coastal and deep-sea fishing ports in the Bay of Biscay.
MARMITAKO. This dish originated in Basque fishing boats. Its name comes from the word “marmita”, the pot where the food was prepared aboard the ship. It is a classic recipe with many variants. The dish should be slightly hot and strong rather than bland, and the tuna juicy.
ZURRUKUTUNA. Ancient garlic soup enriched with cod. It is the quintessence of traditional farmhouse cuisine, and particularly Basque stews. Tasty and humble, simple and marvellous at the same time, it was originally made with milk.